These crab cakes are a Maryland classic. They are made with fresh lump crab meat and just enough filler to hold it all together.
Chesapeake blue crabs and crab cakes are so good that they’re almost religious in Maryland. My family is a dedicated devotee. Our favorite crab shacks are all along the Eastern shore and in the area. Every summer, we go to all of them to enjoy the view of the bay and the sand between our toes.
I’d never attempt making steamed blue crabs at home. Big steamers with live crabs? Eww! But I often make crab cakes, which taste just as good and are easier to make (and eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.
Crab cakes are a delicious appetizer or entree that are loved by seafood fans across the country Their crispy exterior encasing sweet, tender crabmeat makes them an incredibly tasty treat But can you prepare crab cakes in advance before cooking and serving them? Or do they need to be freshly made right before eating? This is a common question for home cooks and party hosts alike. In this article, we’ll dive into the details and provide a clear answer on whether you can make crab cakes ahead of time.
How Far in Advance Can Crab Cakes be Made?
The good news is that yes, you absolutely can make crab cakes ahead of time! In fact, shaping and assembling the crab cake mixture up to 1-2 days before cooking yields the best results. Allowing the flavors to meld together in the refrigerator helps intensify the taste and gives the cakes time to firm up so they hold their shape better during cooking.
Some recipes even recommend letting the crab cake mixture chill for a few hours in the fridge before forming into patties This extra time allows any liquid released from the crab meat to be reabsorbed for a less mushy texture
Should You Refrigerate Crab Cake Batter?
Refrigerating crab cake batter or formed crab cakes is highly recommended for food safety and quality. Raw seafood should not be left out at room temperature for more than 1-2 hours. To prevent bacterial growth and potential food poisoning, the crabmeat mixture or shaped patties should be stored covered in the refrigerator until ready to cook.
Allowing the cold temperature of the fridge to chill the crab cakes also firms them up. The chill helps the proteins in the egg and other binders in the recipe congeal together for a tighter hold. This prevents your beautiful crab cakes from falling apart into a mound of crumbles when you go to cook them!
How to Store Uncooked Crab Cakes
When storing uncooked crab cakes in the refrigerator, proper storage containers and techniques are key. Here are some tips:
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Place formed crab cakes on a parchment lined baking sheet or tray in a single layer, without overcrowding.
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Cover the top tightly with plastic wrap or aluminum foil. This prevents the crab cakes from drying out.
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Alternatively, place crab cakes directly in a lidded airtight container or storage dish. Glass baking dishes work great too.
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Make sure crab cakes are arranged in a snug single layer and aren’t stacked on each other which would cause crushing.
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Store crab cakes in the coldest part of the fridge, away from any fresh produce which could drip juices on them.
Freezing Uncooked Crab Cakes
Freezing formed but uncooked crab cakes is another excellent option for make-ahead ease. Freezing allows you to prepare a large batch in advance for future meals or entertaining. Here are some freezing tips:
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Assemble crab cake mixture and shape into patties per recipe instructions.
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Line a baking sheet with parchment or wax paper. Arrange crab cakes in a single layer on the sheet.
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Place crab cakes in the freezer until completely firm and frozen through, about 2 hours.
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Once frozen, transfer crab cakes either into freezer bags or airtight freezer storage containers. Squeeze out excess air.
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Label containers with contents and date. Frozen crab cakes will keep for 2-3 months.
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Thaw crab cakes overnight in the fridge before cooking. Cook from fully thawed, not frozen.
How Should You Cook Crab Cakes?
The most common cooking methods for crab cakes are pan frying in a bit of oil or baking in the oven. Both yield delicious, golden brown crab cakes with a crispy exterior.
For pan frying, use a large nonstick skillet with about 1-2 Tbsp olive oil or butter heated over medium high heat. Cook crab cakes in batches without overcrowding for 2-4 minutes per side until browned.
For oven baking, place crab cakes on a parchment lined baking sheet that’s been lightly coated in oil. Bake at 425°F for 12-18 minutes, gently flipping halfway through. Insert a toothpick to confirm they are cooked through.
The key is using sufficient heat to achieve a crispy crust. Undercooking can lead to soggy or mushy cakes. Cook just until heated through and golden brown on both sides for the best texture.
Can You Reheat Leftover Crab Cakes?
Cooked crab cakes can certainly be reheated, but special care should be taken to preserve that coveted crispy crust. Reheating in the oven is best. Simply place crab cakes on a baking sheet and warm at 375°F for 4-6 minutes until heated through. The oven’s dry heat will help revive the crispy exterior.
Avoid microwaving cooked crab cakes, as this tends to lead to unappealing sogginess. Microwaving can also cause rubberiness in the protein. For food safety, only reheat leftover crab cakes once.
What’s the Best Way to Serve Crab Cakes?
Crab cakes pair wonderfully with fresh, bright citrus flavors. Lemon wedges are a classic accompaniment. Remoulade, tartar sauce, cocktail sauce and aiolis also compliment crab cakes beautifully.
For a complete meal, crab cakes are fantastic served atop a simple green salad or with roasted asparagus and new potatoes. A crisp white wine or light beer makes the perfect beverage pairing.
With this knowledge, you can confidently make crab cakes ahead of time for fuss-free entertaining or busy weeknight dinners. Just be sure to chill the mixture thoroughly and cook until crispy for the best quality results. Now get out there and enjoy those delicious crab cakes!
What You’ll Need To Make Maryland Crab Cakes
It’s very important to use fresh, good-quality lump crab meat. Find crab meat that was just caught off the boat. It comes in a clear plastic container and is usually sitting on ice in the seafood section. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).
If you can’t find fresh lump crab meat, the next best thing is chilled crab meat like Phillip’s, which is easy to find all year. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (Try fresh salmon cakes instead of crab cakes if you want to save money or when fresh crab meat isn’t in season.) ).
For those who follow the rules, you can leave out the celery. I love the little crunch it gives to Maryland crab cakes, but you can do without it if you want to.
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Guy Fieri’s Baked Crabcakes with Old Bay Remoulade | Guy’s Big Bite | Food Network
FAQ
Can you refrigerate uncooked crab cakes?
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Can you reheat cooked crab cakes?